Abstract: A method of enhancing the bitterness of beer by oxidation of .beta.-acids obtained from a carbon dioxide extract of hops and introducing the resulting hulupone, preferably at least partially purified, into the beer. The extract contains also .alpha.-acids which are isomerized, separated from the .beta.-acids, and introduced into the beer. The result is a high yield of bitterness-producing material for use in the brewing process.

Abstract: A process is disclosed wherein a flavoring agent used to flavor fried foods products is encapsulated so that the flavoring agent may be easily removed from oil used to fry the food products. In the preferred embodiment of the invention, the encapsulated material is further coated with a flavor modifying agent and a high melting point fat which helps to protect the encapsulant from water and from physical damage prior to and during frying, and to modify the flavor of the oleoresin capsicum flavoring agent used.

Abstract: Essential oils extracted from botanical material are treated with a peroxide-acid reagent to remove harsh flavor off-notes therefrom.

Abstract: A solid essential oil flavor composition having a high essential oil content and a process for preparing the product are disclosed, the process involving preparation of a heated or cooked aqueous mixture of a sugar and starch hydrolyzate together with an emulsifier. A selected essential oil or other oil-soluble flavor is combined and blended with a mixture in a closed vessel under controlled pressure conditions to form a homogeneous melt, the melt being extruded into a relatively cool solvent, dried and combined with a selected anticaking agent to produce the stable, relatively non-hygroscopic particulate flavor composition of the invention. The selected quantity of essential oil flavor blended into the homogeneous melt being sufficient to yield about 12 to 35% by weight of essential oil in the encapsulated solid particulate composition. During the process, encapsulation efficiency is maintained preferably at or above about 60%, more preferably above about 70% and most preferably above about 75 to 80%.

Abstract: A solid, water-dispersible, delayed-release particulate composition comprising: a matrix composition, a relatively small amount of an active ingredient insoluble in and uniformly distributed through the matrix composition, the matrix composition comprising: a normally solid, slowly water soluble or slightly water soluble salt selected from the group consisting of alkali metal and calcium phosphates, citrates, tartrates and carbonates, and hydrates thereof, and readily cold water soluble bulking agent.

Abstract: The present invention relates to a biocapsule comprising a microorganism and useful substances captured by said microorganism and confined therein. This biocapsule has applications such as heat-sensitive recording papers and the like.

Abstract: There is provided an extrudable encapsulation matrix composition having improved loading capacity for oils, flavors, fragrances, agricultural chemicals, insecticides, drugs, etc. The matrix comprises a maltodextrin and hydrogen octenylbutanedioate amylodextrin or equivalent.

Abstract: A process is provided for preparing a naturally flavored and colored oleresin spice edible oil extract by contacting ground spice with fortified edible oil to extract flavor and color from the spice followed by pressure separation and blending the extracted spice residue with fresh oil to form a fortified oil containing spice color and flavor for recycling in the extraction process.

Abstract: A method for fixing a water-soluble water-dispersible or water-emulsifiable food ingredient is disclosed. The food ingredient is dried from an aqueous solution of a monobasic, dibasic and/or tribasic magnesium salt, the salt constituting the fixing substrate. The fixation of juice solids, flavors, colors and high fructose corn syrups are enabled by this method.

Abstract: Precise control of hop aromatic flavors and hop bitter acids in beer is achieved by adsorbing these hop flavors on fumed silicon dioxide and dosing the fumed silicon dioxide containing adsorbed hop flavor into beer, preferably after suspending the fumed silicon dioxide containing the adsorbed flavors in an aqueous medium. The hop flavors are desorbed in the beer and fumed silicon dioxide solids become available as a clarifying agent and are subsquently filtered from the beer.

Abstract: Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.

Abstract: Essential oils extracted from botanical material are treated with Fehlings solution to remove harsh flavor off-notes therefrom.

Abstract: A solid essential oil flavor composition having a high essential oil content and a process for preparing the product are disclosed, the process involving preparation of a heated or cooked aqueous mixture of a sugar and starch hydrolysate together with an emulsifier. A selected essential oil or other oil-soluble flavor is combined and blended with a mixture in a closed vessel under controlled pressure conditions to form a homogeneous melt, the melt being extruded into a relatively cool solvent, dried and combined with a selected anticaking agent to produce the stable, relatively non-hygroscopic particulate flavor composition of the invention. The selected quantity of essential oil flavor blended into the homogeneous melt being sufficient to yield about 12 to 35% by weight of essential oil in the encapsulated solid particulate composition. During the process, encapsulation efficiency is maintained preferably at or above about 60%, more preferably above about 70% and most preferably above about 75 to 80%.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof.

Abstract: The present invention provides a methodology for fixing a volatile flavorant like acetaldehyde in a substrate composed of from 65 to 90% mannitol and from 10 to 35% of carbohydrate material composed of saccharides which are disaccharides or greater and combinations thereof. An aqueous solution is formed, said solution before composed of a mannitol component and a saccharide component and acetaldehyde is added thereto. The solution is spray-dried in a unit which has an inlet air temperature maintained at 105.degree. C. to 135.degree. C. and an outlet air temperature of from 60.degree. C. to 90.degree. C.

Abstract: Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.

Abstract: The flavor intensity of pressed tablets can be enhanced by combining the flavoring agents with certain hydrophilic polymers.

Abstract: Plant material (for example, milled hop pellets) is placed in a pressure vessel and carbon dioxide is passed through the vessel in order to extract essential oil and resin components. Said passage is stopped after a predetermined period of time and inert gas(es) is/are used to displace said carbon dioxide and the extract(s) from said vessel to another location.If liquid carbon dioxide is used, it is displaced to an evaporator in which the extract is deposited, carbon dioxide being gasified. If supercritical carbon dioxide is used, it is displaced to a separator.Alternatively, the plant material may be steeped in liquid carbon dioxide which, after the steeping period, is displaced as aforesaid.The gases (carbon dioxide and inert) may be vented to atmosphere or recovered for re-use.Extraction using liquid carbon dioxide is isobaric whereas using supercritical carbon dioxide, the pressure in the pressure vessel is higher than in the separator.

Abstract: A method and apparatus for producing a concentrated extract from an ice crystal-fluid solution by suction separation of the ice crystal solvent. A multiple compartment drum is rotatably mounted within a tank containing the solution, a filter medium covering the compartments. A vacuum source selectively creates a suction in the compartments to draw the solution through the filter medium, the ice crystals remaining on the filter medium and the fluid passing into the compartments. The ice crystals are scraped from the filter medium and the fluid is recycled for further processing.

Abstract: A kola flavored chewing gum composition having in combination a natural kola extract with an oil soluble artificial kola flavor to produce a taste and flavoring perceptively similar to that associated with kola beverages. The improved kola flavoring and taste is believed to be critically dependent on the combination in specified ranges.

Abstract: A method for producing a moisture-stable product is elucidated, said process includes: admixing a low molecular weight water-soluble material (e.g., monosaccharides or disaccharides) having a molecular weight of from 90 to 500 molecular weight and a melting point of from 80.degree. C. to 180.degree. C., with a high molecular weight water-soluble polymeric material (e.g., polysaccharides) having a molecular weight of from 1,000-6,000. in an aqueous solution, adding a volatile flavorant (e.g., acetaldehyde) to said solution, and spray drying said solution within a temperature range of from 100.degree. C. to 180.degree. C. as an inlet temperature of 50.degree. C. to 80.degree. C. as an outlet temperature range.

Abstract: Processes for the production of foamed aromatization capsules containing aromatic constituents of food materials are disclosed. The foamed aromatization capsules produced by these processes are also disclosed. The capsules have improved aroma retention and are able to float on top of water so as to more effectively deliver the released aromatic constituents to the user.

Abstract: The invention provides an encapsulated flavorant composition for use in food and other compositions intended for introduction into the mouth. This composition is prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum or albumin and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elution of flavor from the base powder and will not immediately dissolve under the hydrolytic condition of the mouth yet which, when chewed, or otherwise worked in the mouth, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. The encapsulated flavorant composition may be used in chewing gum, candies and other foods, toothpaste, chewing tobacco and snuff.

Abstract: The present invention provides for a clouding agent which is free of brominated vegetable oils or glyceryl abietate and which produces a non-ringing, taste-free, precipitation-free cloud in still or carbonated beverages, said clouding agent comprising carnauba wax, a water soluble gum, water, a polyhydric alcohol of two to six carbons, and an edible salt.

Abstract: Peel oil concentrate produced from cold-pressed citrus peel by adsorption at a solid separating agent which adsorbs polar organic substances or by extraction with a polar liquid solvent. The peel oil concentrate is a stabilizing agent for a natural citrus aroma concentrates.

Abstract: An improved process for the selective extraction of the alpha acids contents of hops using liquid carbon dioxide as solvent is described. Solubility of the alpha acids in liquid carbon dioxide is enhanced by addition of a minor amount of a selected organic substance which: (1) is non-reactive with the alpha acids of interest, and (2) has the following physical properties: (a) is completely soluble in liquid carbon dioxide in the operating conditions and concentrations employed, and (b) is itself a solvent for the alpha acids of interest. Preferably the organic substance is a 1 to 4 carbon atom aliphatic alcohol in an amount of about 0.1 to about 30 volume percent.

Abstract: Peppermint oil containing a reduced methofuran content is prepared by reacting the peppermint oil with about 0.5% to about 15% by weight maleic anhydride, based on the weight of peppermint oil to selectively form a menthofuran-maleic anhydride adduct without otherwise affecting the flavoring agent properties of the remaining peppermint oil constituents and recovering the peppermint oil therefrom.

Abstract: A peppermint oil flavored chewing gum or confectionery composition, having incorporated therein between about 0.01% and about 5.0% by weight of the final composition of a stabilized peppermint oil having a reduced menthofuran content of from about 0.8% to about 2.0% by weight based on the weight of peppermint oil.

Abstract: Tea leaves are extracted with a cyclic dextrin-containing liquid and this extract is dried to obtain an instant beverage. According to this process, valuable components of tea leaves or the like are effectively extracted by the cyclic dextrin-containing liquid, and extracted soluble and aromatic components are effectively protected by the cyclic dextrin when the extract is dried to form an instant beverage. The obtained instant beverage such as instant tea has excellent fragrance and flavor.

Abstract: Oral products such as mouthwashes and dentifrices are disclosed which utilize a polyoxyethylene derivative of a fatty alcohol having 15 to 20 carbon atoms wherein the polyoxyethylene chains are responsible for about 50 to about 90 percent of the molecular weight of the surfactant. Unexpectedly, the nonionic surfactants solubilize peppermint oil and other flavorants at ambient temperatures and below so that the mouthwash compositions of the invention remain clear and haze free. The visually clear dental creams of the invention also maintain their clarity at ambient temperatures and below. Both mouthwash and dental creams of the invention are free of the usual bitter surfactant taste.

Abstract: Peppermint oil containing a reduced menthofuran content is prepared by reacting the peppermint oil with about 0.5% to about 15% by weight maleic anhydride, based on the weight of peppermint oil to selectively form a menthofuran-maleic anhydride adduct without otherwise affecting the flavoring agent properties of the remaining peppermint oil constituents and recovering the peppermint oil therefrom.

Abstract: A flavoring composition and method for making and using the same comprising a flavoring agent and a hydrophilic polymer, said hydrophilic polymer being characterized by(a) being water-soluble,(b) being soluble in organic solvent,(c) having a viscosity below 100 cps, 10% by weight, at 25.degree. C. in water, and(d) being compatible with the flavoring agent.

Abstract: Peppermint oil containing a reduced menthofuran content is prepared by reacting the peppermint oil with about 0.5% to about 15% by weight maleic anhydride, based on the weight of peppermint oil to selectively form a menthofuran-maleic anhydride adduct without otherwise affecting the flavoring agent properties of the remaining peppermint oil constituents and recovering the peppermint oil therefrom.

Abstract: Peel oil concentrate produced from cold-pressed citrus peel by adsorption at a solid separating agent which adsorbs polar organic substances or by extraction with a polar liquid solvent. The peel oil concentrate is a stabilizing agent for a natural citrus aroma concentrates.

Abstract: An aqueous oral solution containing hydrogen peroxide, glycerin and/or sorbitol, Pluronic-type surfactant, polyoxyethylenated sorbitol monofatty acid ester surfactant, sweetener and selected flavor.

Abstract: A dental cream is disclosed having a two-tone flavor comprising essential oil and water-insoluble oleoresin extract of dried fruit, which oleoresin has higher sensation effect than said essential oil and is soluble in the said essential oil, the said flavor composition comprising about 0.01-5% by weight of the said aqueous oral composition, the said oleoresin comprising about 0.001-0.1% by weight of the said aqueous oral composition and the weight ratio of the said essential oil to the said oleoresin being at least about 10:1.

Abstract: A method is disclosed for preparing visually clear, stable aqueous citrus flavored mouthwash compositions. The procedure reduces flammability hazards associated with mixing volatile alcohols and eliminates the necessity of certain production equipment.The method for formulating the liquid mouthwash comprises from about 0.01% to about 0.5% of citrus flavor oil, about 0.1% to about 2.0% emulsifier, about 1% to about 25% C.sub.2-3 alcohol and about 60% to about 95% water, wherein the steps include:(a) preparing a blend of the alcohol with the citrus flavor oil;(b) preparing a second blend of water and the emulsifier;(c) subsequently combining blends (a) and (b); and(d) intimately mixing the resultant combination.

Abstract: A flavored oral composition contains thaumatin or monellin at a flavor potentiating level, which level is below the sweetness threshold of thaumatin or monellin respectively in the composition; a flavoring composition comprises a solution or dispersion of a flavoring agent in a carrier therefor, and also contains thaumatin or monellin at a flavor potentiating level, which level is below the level required to provide sweetness in a substrate when the flavoring composition is added thereto in a flavoring amount; a method of potentiating and extending the flavor of an oral composition comprises adding thereto thaumatin or monellin at a flavor-potentiating level below the sweetness threshold of thaumatin or monellin respectively.

Abstract: New process for emulsifying and stabilizing anise essences, anethole and essential oils or fats in the aqueous phase.The invention relates to a process enabling stable emulsions to be prepared based on essential oils in the aqueous phase using 50 to 100 parts of essential oils and 0.5 to 10 parts of an emulsifying agent and water.In particular an alcohol-free pastis can be prepared.

Abstract: A homogeneous liquid composition for seasoning, flavoring and coloring foods and beverages is prepared from black pepper oleoresin and benzyl alcohol. The composition can also contain a food-grade emulsifier as well as such adjuvants as oleoresins of herbs and spices other than black pepper, essential oils of herbs and spices and edible coloring materials. The composition is both oil and water dispersible.

Abstract: Method for obtaining aromatics and/or dyestuffs from bell peppers wherein red pepper is extracted with a solvent which is in a supercritical state and is gaseous under normal conditions. The extraction takes place at a pressure of >P.sub.k to 350 bar and a temperature of >T.sub.k to 70.degree. C. The extracted aromatics and/or dyestuffs are separated from the separated supercritical gas phase by lowering the density of the gas phase.

Abstract: Microporous particles of vegetable material are obtained by spraying an aqueous solution of a vegetable material into an anhydrous solvent, such as ethanol or by boiling particles of spray dried vegetable material in these solvents.

Abstract: A flavor composite comprises a mixture of sorbitol, mannitol, saccharin, and a flavor material contained therein. Preferably, the saccharin is present in an amount of 3% by weight of the mannitol. The presence of mannitol and saccharin is theorized to lower the congealing temperature of sorbitol, so that volatile flavors may be incorporated therein with minimal flavor loss.The present flavor composite may be prepared in the form of sugar-free candies, or may be reduced to particles or beads, having particle sizes appropriate for incorporation into comestible products such as chewing gums.A method of preparing the flavor composites is also disclosed, which utilizes seed particles containing sorbitol, added to the mixture after the flavor to assist in the commencement of hardening.

Abstract: A method for preparing a controlled, delayed release encapsulated flavorant composition for use in chewable confections prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elusion of flavor from the base powder and will not dissolve under the hydrolytic condition of the mouth to give a delayed flavor release and yet which, when chewed, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. An improved variable flavor chewing gum composition containing a delayed release flavorant of the invention is also disclosed.

Abstract: The invention relates to a process enabling the freezing point of anise essence and anethole based drinks to be lowered by adding in a natural product that is soluble and miscible in anethole and alcohols, having a very low melting point, this product having had its wax and odor removed, which prevents flakes or leaflets from forming in this type of beverage.

Abstract: A crystallized sugar product containing a heat-sensitive, acidic, or high invert sugar substance is prepared by admixing the heat-sensitive, acidic, or high invert sugar substance with a dry sugar base to form a premix, concentrating a sugar syrup containing at least about 85% by weight sucrose to a solids content of about 95% to about 98% by heating to a temperature of about 255.degree. F. to about 300.degree. F., mixing the premix with the concentrated sugar syrup to form a mixture, subjecting the mixture to impact beating within a crystallization zone until a dry crystallized sugar product is formed, and recovering the sugar product from the crystallization zone. The resulting sugar product comprises aggregates of fondant-size sucrose crystals intimately associated with the heat-sensitive, acidic, or high invert sugar substance. The sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water.

Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) monoglyceride of caproic and/or caprylic and/or lauric acid, (2) polyglycerol ester of at least one fatty acid, and (3) one or more condiments selected from edible flavorings and edible colorings, the ratio by weight of (1) plus (2) to (3) being at least 1:4, preferably at least 1:3, especially about 1:1, the condiment portion (3) preferably comprising at least one condiment selected from the group consisting of (a) spice oleoresins, (b) essential oils, and (c) edible colorings, the ratios by weight of (2) to (1) preferably being between about 1:3 and 3:1, and the condiment portion (3) preferably comprising oleoresin black pepper.

Abstract: A method of purifying aqueous solutions of iso-.alpha.-acids by removing .beta.-acids therefrom comprises first bringing the solution to an iso-.alpha.-acid concentration of 0.5% to 10% .sup.w /w, particularly 0.5% to 5% .sup.w /w, then reducing the pH to a value in the range 7 to 10, preferably 8 to 9, so as to form an easily filtered precipitate of .beta.-acids. Preferably pH reduction is effected by bubbling carbon dioxide through the solution. The separated iso-.alpha.-acid solution may be concentrated to an extent that a phase separation takes place into two aqueous phases one of which has a higher iso-.alpha.-acid concentration than the other. The recovered iso-.alpha.-acid solution is suitable for direct addition to beer without haze formation.

Abstract: Isomerization of alpha acids contained in hop extracts obtained with liquid or fluid CO.sub.2 or organic solvents is carried out by mixing the extract with one or more adsorption agents and treating the resulting mixture in a closed pressurized container with fluid CO.sub.2 under a pressure greater than 50 bars and at a temperature greater than 33.degree. C. to form iso-alpha acids. During isomerization in the container, essentially no iso-alpha acids become dissolved in the fluid CO.sub.2 and the iso-alpha acids are removed from the container as a dry substance. Adsorption agents that may be used are bentonite, fuller's earth, and alkali and alkaline earth metal salts or oxides.

Abstract: A composition for imparting warmth to the skin, especially to the feet. The composition includes about 30% to about 80% by volume powdered cayenne pepper, about 10% to about 50% by volume powdered ginger, 0 to about 40% by volume powdered mustard and 0 to about 20% by volume of at least one powdered aromatic substance.